Soak overnight, drain, rinse periodically. Refrigerate after sprouting for slower growth.

• Generally, grains and seeds can be used in recipes just by soaking overnight. This is before a good tail appears, but the recipes turn out fine. (i.e.. chickpeas in hummus or falafel spread)
• To sprout further, generally the roots need not get longer than the length of the seed. Some get old before you know it and will rot.
• There is a lot of fancy (unnecessary) sprouting equipment for sale. I've tried various methods, but now use a simple bowl and strainer. It's practical and just as effective.

Wheat

Sunflower

Black-eyed peas